基于宏转录组学技术解析工业豇豆泡菜发酵过程中活性微生物群落结构变化
魏雯丽, 宫尾茂雄, 吴正云, 张文学
Analysis of active microbial community structure changes in industrial cowpea pickle fermentation based on meta-transcriptomics technology
WEI Wenli, MIYAO Shigeo, WU Zhengyun, ZHANG Wenxue
食品与发酵工业
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2020, (10): 60
-65
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DOI: 10.13995/j.cnki.11-1802/ts.023497
